Tick tock, tick tock. Turkey day is around the corner, are you ready? Somehow Thanksgiving just doesn’t seem the same without at least one classic, cheesy gratin. Scalloped potatoes_or turnips often make an appearance, and last year a gratin of fennel was the star. This year my gratin of choice is a creamy brussels sprouts gratin, with sprouts that have been blanched and then baked in a sauce with pancetta, shallots, and Gruyere.

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